Liver pate

Yield: 1 servings

Measure Ingredient
1 pounds Chicken livers thoroughly
\N \N Rinsed trimmed of fat and
\N \N Membrane and patted dry
1 \N Stick butter/margarine
1 pack Dry onion soup mix
½ cup Water
1 pack (8-oz) soften cream cheese
\N \N Garlic powder to taste
\N \N Wine vinegar to taste

Saute livers in butter and add soup mix. Process in a blender or food processor with as much of the water as you need to create the desired consistency. Remove mixture from blender and beat in cream cheese. Add garlic powder to taste and a touch of vinegar. Chill and serve with crackers or pretzels or apple slices.

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